Using back of tablespoon, shape meringue into a circle about 8 inches in diameter. Shape the circle into a shell, making the sides about 1 3/4 inches high.

Bake at 275 degrees (F) for 1 hour. Turn oven off, and allow meringue to cool in oven for 2 hours. Do not attempt to fill your meringue shell with fruit topping until the meringue is completely cool. To make topping, rinse and dry fresh fruits that complement each other.

I chose to use a red and green theme for Christmas. I placed slices of a Granny Smith apple one-half way around the bottom of the meringue shell and then slices of a Red Delicious apple the rest of the way around, letting the red and green peelings show.

I then used a pastry brush to brush on a glaze of apricot preserves to keep the apples from turning brown. I finally topped the green apple slices with a ring of fresh red strawberry halves and the red apple slices with slices of kiwi fruit. You may vary the fruits and themes according to your needs.

This makes a dramatic, yet healthy, dessert for your holiday table. I spotlighted it on my holiday table by placing the finished Meringue Shell with Fruit Topping on a cake stand. I hope you enjoy this non-guilty dessert! Love, Betty ♥♥♥♥♥